A Blog Mainly About Food

If by "mainly" you mean "sometimes"

Friday, December 03, 2004

Flank Steak: Postponed

So Audrey is ill enough that we postponed the flank steak for this evening. I'm actually pretty scared of getting ill. Its been literally years since the last time I was sick. She should be not-contagious by tomorrow, which is fine. I figure that I'd get home at the earliest around 5:30 tonight, and with prep time and cook time for the steak, we wouldn't be eating until 8-ish (obligatory half hour chill time, 45 minutes prep time, 10 minute sear, 1 hour braise). That ain't cool, 'specially because it cuts into my Star Trek (shut up) watching time. So tomorrow, the flank is on. Recipe has been finalized with some alterations from before. And it goes a little something like this:

1 1-1.5 lb flank steak
1 bunch green onions
1/4 pound Gruyere
1 bottle, good red wine (Cab preferred, absolutely no merlot)
5 healthy cloves of garlic
1 shallot
1 can beef stock
dash of Kosher salt

Pound the flank steak thin, and especially thin at the longer edges. Lay medium thickness slices of gruyere along steak, careful so that the cheese is at least 1-2 cms from the long edge of the flank (you don't want the cheese melting out into the sauce). Cut green onions to the length of the small side of the flank; lay along the flank and cheese. Roll as a jelly roll, semi-tightly. Tie with twine, and if possible try to tie off the ends a little thinner than the roll it self--not so tight that no sauce can permeate the steak's interior, but thinner.

Take a large pot and heat until absolutely steaming hot. Liberally coat with olive oil. Sear the flank roll--resist the urge to move the flank until after 2 minutes are up! (at this point, make sure an oven fan is on and maybe even a window or door is open). Remove flank to plate after searing 2 minutes each side (yes, a roll does not have sides, but there should be three, maybe four key searing edges. Like you made a perfectly circular roll. pshaw), Reduce heat, add chopped/minced/sliced (however you prefer) garlic and shallots. Cook until shallots are translucent. Add 1/2 bottle wine and stock slowly, so as to prevent hot oil splatterings (at this point preheat the oven to 250). Bring mixture to a boil very light simmer (duh, a full boil would just boil the meat. Gross!). Add flank roll to the mix and place pot, covered, in oven for one hour.

The side dish will be an asparagus saute with onions, balsamic, and red wine sauce. Served with nice crusty sourdough.

This should be good--though I'm still not sure about the temperature of the oven. But I'll do some research on roasts and finalize that.

Pictures and a report soon enough. Be patient people, I've been--this is the first complex meal I've prepared since before San Antonio!

(speaking of SA--I still haven't given my reviews of days 3-5. Eventually I'll get around to it)

Now the question is--what do I eat tonight?